There are many different terms used in the culinary world. The following are the top 25 culinary terms every student should know as they are training to become a chef:

  • Bind: Thickening soups, sauces or gravies by adding egg yolks, cream, flour, starch or blood.
  • Blanch: Immersing foods in boiling water to part-cook or clean them.
  • Braise: Slowly cooking meats or vegetables in a small covered quantity of aromatic liquid.
  • Compote: Preparing fruits and/or vegetables by slowly cooking in a light sweet stock.
  • Confit: Meats that have been slowly and gently cooked in fat.
  • Emulsion: Mixing two incompatible liquids by dropping one slowly into the other in a continuous phase.
  • Decoct: Extracting the essence of something by boiling it.
  • Deglaze: Dissolving caramelized juice at the bottom of a saucepan by moistening with liquid.
  • Dilute: Adding liquid to adjust the consistency of an overly thick sauce or puree.
  • Julienne: Very thin strips of vegetables or cooked meat.
  • Knead: Pressing, folding and stretching to work dough into a uniform mixture.
  • Line: Arranging slices of ingredients on the bottom and sides of a utensil.
  • Marinate: Soaking meat, poultry or fish in an acidic liquid to flavor and/or tenderize it.
  • Mirepoix: Roughly chopped vegetables added to flavor stock; usually celery, onions and carrots.
  • Poach: Simmering in a liquid that is kept just below the boiling point.
  • Reduce: Simmering a liquid or sauce down to a concentrated liquid.
  • Roux: Combination of flour and butter cooked to white, golden or dark as specified.
  • Saute: Frying quickly in a small amount of hot fat or oil.
  • Score: Creating small incisions on the skin of meat or fish to help it cook.
  • Shrink: Sweating off moisture and juice of ingredients until they contract.
  • Simmer: Boiling gently and consistently using low heat.
  • Stew: Cooking ingredients in a closed container with almost no liquid, or no liquid at all.
  • Sweat: Cooking an ingredient covered and over low heat until it loses its juices.
  • Trimmings: Cut-off pieces left over after trimming an ingredient.
  • Whisk: Adding volume to substances like egg whites, sauce, cream or hollandaise.

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